Broccoli Cheese Frittata

4 ounces cream cheese, softened
6 eggs
1/3 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup finely diced red bell pepper
1 cup frozen broccoli florets, thawed or sliced zucchini
1 cup (4 ounces) shredded cheddar cheese, divided
6 slices firm white sandwich bread
1 tablespoon butter or margarine

Preheat oven to 350°F. In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside. Place onion, bell pepper, broccoli and cheese in separate Prep Bowls. Using 3-inch scalloped or round cutter, cut six rounds out of bread slices (discard trimmings). Melt butter in Large (10-in.) Skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and bell pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and sprinkle with cheese. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down). Place in oven and bake 18-20 minutes or until egg mixture is set in center. Remove from oven; serve warm. Yield: 6 servings

Nutrients per serving: Calories 290, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 260 mg, Carbohydrate 14 g, Protein 15 g, Sodium 560 mg, Fiber 2 g

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